my mom makes them so good...and i love them...(no I am not copying Sehar here......)
i tried 'em a few times but they never turn out well so i have given up on them...

she first kinda "bhoon-ifies" them in ghee and then adds some hot milk/sugar/cardamoms to it and puts it on 'dum' for a while...i guess its all about the proportions to get the perfect zarda sawaiyaan....

Waiting for recipe, I dont wanto add any milk to the recipe, i hate Sher Korma type thing.

as LUSI said you just add a very little amount of milk and that too is completely absorbed up by the sawaiyaan and they remain separated and dry and are not floating in milk,like the sheer khorma thing....

in a pan,add ghee or butter then add cardamom seeds.add a cup of sewaiyan,roast them on very low flame till their colour changes to a darker shade.in another pan,add sugar,water and cardamom seeds,add food colour if you like,and bring them to a boil.then add the sewaiyan to this sugar syrup.stir constantly.add dry fruits.Cover and let cook for 5-6 minutes till the water has dried and the sewaiyan have become tender.

shining star, i used the recipe you listed and the sivayan turned out perfect. The only thing i didnt do was make a seperate syrup. I just bhoonafied the sivayan in butter (3 tbsp seems enough for 1 cup) and then directly added sugar and water and turned the heat high. After most of the water evaporated i put on dum. Perfect ratios of ingredients. Thanks for sharing.

I love children and old people. Its everyone in between I can't stand - Don Imus